Spicy Enchilada Lasagna

The red enchilada sauce takes just minutes to make and adds serious kick to this veggie lasagna. Chipotle chile powder can be a bit overwhelming in large amounts, which is why we use a mix of chipotle and regular chile powder to get the right balance of smokiness and heat. Corn tortillas are a fitting substitute for lasagna noodles - we suggest opting for organic varieties.

The red enchilada sauce takes just minutes to make and adds serious kick to this veggie lasagna. Chipotle chile powder can be a bit overwhelming in large amounts, which is why we use a mix of chipotle and regular chile powder to get the right balance of smokiness and heat. Corn tortillas are a fitting substitute for lasagna noodles - we suggest opting for organic varieties.

3. In a bowl, stir together ricotta and egg. Into a 13 x 9-inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollop half of the ricotta mixture over top, spreading gently.

4. Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.

5. Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubble and cheese is melted, 25 to 30 minutes.

This lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.

This recipe yields a generous amount of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.

The smokiness of dried chipotle chiles provides the perfect counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.